Chinese Walnut Biscuits
Delicious light nutty cookies that are crisp on the outside and slightly chewy in the middle with a good nutty flavour.
Servings: 40 cookies
Calories: 71kcal
Ingredients
- 75 g unsalted butter
- 75 g coconut oil
- 190 g flour (half wholemeal, half white)
- 65 g buckwheat flour
- ¼ tsp sea or rock salt (I used Himalayan pink rock salt)
- ½ tsp bicarbonate of soda
- 110 golden granulated sugar
- ½ tsp vanilla extract
- 1 egg - beaten
- 30 g walnuts - finely chopped
Instructions
- Cream butter and coconut together until well combined. Add the sugar and cream until light and fluffy.
- Beat in the vanilla extract and just over half of the egg, reserving the rest for the egg wash.
- Sift in the dry ingredients and stir along with the walnuts until a ball of soft dough is formed.
- Roll teaspoonfuls of the mixture between your hands to form balls and place a little apart on a large lined baking tray.
- Press finger or thumb into the middle to flatten and indent them slightly.
- Brush all over with the remaining egg.
- Bake at 170℃ (325℉, Gas 3) for about 20 minutes or until golden.
Notes
Adapted from The Dumpling Sisters Cookbook by Amy and Julie Zhang
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 53IU | Calcium: 2mg | Iron: 1mg